Item
DNT GLZD 1.2Z 6/18 (02233)
DONUT: ENRICHED WHEAT FLOUR, WATER, PALM OIL SHORTENING, SUGAR, YEAST, CONTAINS 2% OR LESS OF: DEXTROSE, SALT, SOY FLOUR, SODIUM ACID PYROPHOSPHATE, VEGETABLE OIL (CANOLA AND/OR SOYBEAN OIL) , WHEY POWDER, SOY LECITHIN, SODIUM BICARBONATE, SODIUM STEAROYL LACTYLATE, PRESERVATIVE (CALCIUM PROPIONATE), DRIED HONEY, AMYLASE, ACETYLATED TARTARIC ACID ESTERS OF MONO- AND DIGLYCERIDES, L-CYSTEINE HYDROCHLORIDE, ANNATTO AND TURMERIC EXTRACT COLOUR (SILICON DIOXIDE, POLYSORBATE 80, PROPYLENE GLYCOL, TURMERIC OLEORESIN AND ANNATTO EXTRACT), ASCORBIC ACID, DRIED ALBUMEN (EGG WHITES, YEAST, PRESERVATIVE [CITRIC ACID]).
GLAZE: ICING SUGAR (SUGAR, CORN STARCH), WATER, SUGAR, PALM OIL SHORTENING, MALTODEXTRIN, CONTAINS 2% OR LESS OF: ICING BASE (CALCIUM CARBONATE, SUGAR, AGAR, SALT, MONO AND DIGLYCERIDES, SORBITAN MONOSTEARATE), NATURAL FLAVOUR, PRESERVATIVE (POTASSIUM SORBATE)
Bakery
Attributes
- Ingredient declaration
- Kosher
- PHO-free
- Ready-to-Eat (RTE)
Locations
| Location name | Address |
|---|---|
| Donut Time | 35 Adesso Dr Concord, Ontario L4K 3C7 CAN |
| Donut Time- Rayette | 280 Rayette Road Concord, ON L4K 2G5 CAN |
Documents
| Type | Location | File name | Effective | Expiration |
|---|---|---|---|---|
| Shelf Life | Donut Time | 02233.pdf | 4/23/2019 | 4/22/2021 |
| Ingredient Statement | Donut Time | 2233 updated vrsn from 1 sep 2016.pdf | 4/23/2019 | 4/22/2020 |
| Kosher | Donut Time | 2233.pdf | 4/13/2020 | 1/31/2021 |
| Label Sample | Donut Time- Rayette | A2403080 Richs Glazed Donuts 02233.pdf | 8/15/2024 | 8/15/2025 |
| Allergens | Donut Time | Allergens.pdf | 5/14/2019 | 5/13/2021 |
| Allergens | Donut Time- Rayette | Allergens.pdf | 2/5/2024 | 2/4/2026 |
| Country of Origin | Donut Time | Country of Origin.pdf | 5/5/2020 | 5/5/2023 |
| Country of Origin | Donut Time- Rayette | Country of Origin.pdf | 8/9/2023 | 8/8/2026 |
| HACCP | Donut Time | Frying_Form_10_HACCP_Matrix_258--262_V23.doc | 4/23/2019 | 4/22/2022 |
| HACCP Process Flow Diagram | Donut Time | Frying_Form_3_Flow_Diagram_&_CCP_[4]_V23.xlsx | 4/23/2019 | 4/22/2021 |
| HACCP | Donut Time- Rayette | HACCP.xlsx | 8/9/2023 | 8/8/2026 |
| HACCP Process Flow Diagram | Donut Time- Rayette | HACCP_FLOW_FRYING.xlsx | 8/9/2023 | 8/8/2025 |
| Item Questionnaire | Donut Time | Item Questionnaire.pdf | 5/5/2020 | 5/5/2021 |
| Item Questionnaire | Donut Time- Rayette | Item Questionnaire.pdf | 8/11/2023 | 8/10/2026 |
| Kosher | Donut Time- Rayette | LOC_of_10_Jun_2024_14-04-03.pdf | 6/10/2024 | 6/10/2026 |
| Lot Code | Donut Time- Rayette | lot code-Rich's.docx | 8/9/2023 | 8/8/2026 |
| Gluten | Donut Time | NotApplicable_Gluten.pdf | 4/23/2019 | 4/22/2020 |
| GMO | Donut Time | NotApplicable_GMO.pdf | 4/23/2019 | 4/22/2021 |
| Label Sample | Donut Time | NotApplicable_LabelSample.pdf | 5/5/2020 | 5/5/2021 |
| Nutrition | Donut Time | Nutrition.pdf | 11/26/2020 | 11/26/2023 |
| Nutrition | Donut Time- Rayette | Nutrition.pdf | 9/11/2023 | 9/10/2026 |
| Shelf Life | Donut Time- Rayette | shelf-life.docx | 8/10/2023 | 8/9/2025 |
| Lot Code | Donut Time | SOP2.6.1 Product Identification and Trace.doc | 4/23/2019 | 4/22/2022 |
| Suitability Requirements | Donut Time | Suitability Requirements.pdf | 2/1/2021 | 2/1/2024 |
| Suitability Requirements | Donut Time- Rayette | Suitability Requirements.pdf | 8/16/2023 | 8/15/2026 |
